These little tarts are such a tangy, sweet and delicious treat. If you don’t have time to make the pastry or even the lemon curd from scratch - you can buy really great quality ready-made pastry or jarred lemon curd from most fine grocers.
Preheat oven to 200ºC.
To make the pastry, whizz flour, butter and sugar in the food processor until just combined and it looks like fine bread crumbs. Add egg yolk and 1 tablespoon of the water. Whizz again until it starts to form a dough and if you feel it needs a little more water, add it now. Turn pastry onto a flour surface and form it into a flat square disc. Cover with cling film and refrigerate for at least 30 minutes.
Meanwhile you can make the lemon curd. You will need to set up a double boiler (see below). Finely zest the lemons and limes (use a grater or micro-plane for this). Place the zest in a bowl with juice of lemon and limes also.
Place the butter into the bowl of double boiler and melt over a low heat until it is all melted. Gradually add sugar, stirring with a whisk continuously to dissolve sugar. When sugar is dissolved, add beaten eggs gradually, whisking quite fast. Then add lemon and lime juice/zest.
Now you must keep stirring the mixture gently until it starts to thicken. This will take about 6-8 minutes. When it is glossy and thick enough to coat the back of a wooden spoon. Remove from heat and allow mixture to cool for 10 minutes in the refrigerator.
Meanwhile, roll the pastry out between two sheets of baking paper to a thin 2mm thickness. Dust a little flour over pastry and cut out pastry squares large enough to fit your mini tart cases. Push pastry into tart cases and trim off excess. Rest tart cases in the refrigerator for another 30 minutes - this helps to prevent the tart shells shrinking. Bake pastry tarts for 15-20 minutes or until lightly golden and cooked around edges and base. Cool completely.
Gently slip out cooked tart shells. Fill each with a teaspoon of jam and enough of the cooled lemon curd mixture to your liking. Serve.
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